Caribbean Pork Loin with Pineapple-Raisin Relish

This is a deliciously moist and tastebud tantalizing dish. The relish is so good with the raisins, but if you don't like raisins it would still be really good without it. You've got to try this one. I find that pig is one of my favorite meats. This meal again reaffirmed the fact that I love my porky. This recipe comes one of the best cooks I know - my Momma! :)

Caribbean Pork Loin with Pineapple-Raisin Relish

Pork:

1 cup packed fresh oregano leaves (I used 2 Tablespoons dried.)

I cup packed fresh cilantro leaves

1/2 cup pineapple juice

1 Tbsp. finely shredded lime peel

3 Tbsp. lime juice

2 teaspoons salt

4 cloves garlic

1 1/2 tsp. ground cumin

1/2 cup olive oil

1 4-lb. bone in loin center rib roast (I used a boneless center cut pork loin roast.)

Relish:

1 1/2 cups chopped pineapple

1 cup golden raisins

4 green onions

1/4 cup pineapple juice

3 Tbsp. lime juice

2 Tbsp. chopped fresh cilantro

1/4 tsp. salt

Directions:

1. Preheat oven to 325 degrees. In food processor or blender, combine oregano, 1 cup cilantro, 1/2 cup pineapple juice, the lime peel, 3 Tbsp. lime juice, 2 tsp. salt, the garlic and cumin. Cover and blend or process until chopped. With the motor running, add the olive oil in a thin, steady stream until incorporated.

2. With sharp knife, score surface of pork with small slits. Place in roasting pan, bone side down. Pour herb mixture over roast. Roast, uncovered 1 1/4 - 2 hours or until thermometer inserted into center of roast reads 160 degrees, spooning herb mixture over meat two or three times during roasting. Lightly tent with foil and let stand 10 minutes.

3. For relish, in bowl combine pineapple, golden raisins, onions, 1/4 cup pineapple juice, 3 Tbsp. lime juice, 2 Tbsp. cilantro, and 1/4 tsp. salt.

Layered Taco Dip Halloween Style

This is a fun and tasty dip for Halloween. It's easy to make, tastes good, and always get gobbled up at a party. All this picture is missing is a spider. I should have created an olive spider or something. Or even just put a plastic spider on it. Anywho...it tasted delish. :)

Ingredients:

1 lb. ground beef

1 package taco seasoning

1 can (16 oz.) refried beans

1 pound ripe tomatoes, chopped

6 green onions, trimmed and chopped (about 3/4 cup)

1 teaspoon sugar

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

1 package (8 oz.) cheese (choose your fav)

1/2 -1 cup sour cream

Tortilla chips for dipping

Directions:

1. Cook ground beef in a large skillet over medium heat, until beef is browned. Stir in 3/4 cup water and taco seasoning. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally. Stir in refried beans until well combined and heated throught. Set aside.

2. In a medium-size bowl, mix together tomatoes, 3/4 cup green onions, the sugar, garlic salt, and black pepper.

3. In a shallow serving bowl, spread out the beef mixture. Then put sour cream in a ziploc bag, cut off the corner and squeeze out into a web design. Put the tomato mixture around the edges. Sprinkle the cheese on top of the tomato mixture. (If you want to make this normally, you can layer the ingredients.) Serve at room temperature.

Recipe Source: Family Circle Magazine - Sept. 2009

Witches' Brew

We made this for a Halloween Party last night. It was a hit! So many people wanted the recipe. Seriously, the easiest recipe and so, so good.

Ingredients:
1 quart lime sherbet
1 container (12 oz.) frozen limeade, thawed
1 bottle (2 liter) ginger ale

Gummi worms (if desired)
Lime slices (if desired)

Directions:
In punch bowl, mix sherbet, limeade and ginger ale. Garnish punch bowl or individual cups, if desired. Serve! We just mixed ours up in a pitcher and served it without garnish. It was great!

Recipe Source: Pillbury Halloween Fun booklet

Picture Source: http://www.pillsbury.com/recipes/witches-brew/b1d7e750-1260-4f37-9aaa-a10ceb94d4ec/

Apple-Peach Crisp

This was a very yummy and easy fall dessert. We really enjoyed it! Slap some ice cream on the side. Mmm, mmm, good.

Apple-Peach Crisp

Ingredients:

3 cups sliced peeled apples

2 cups sliced peeled fresh peaches

1/4 cup granulated sugar

1/2 cup old-fashioned oats

1/2 cup packed brown sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/4 cup cold butter or margarine

1/4 cup chopped pecans

Directions:

1. Heat oven to 375. Grease a 9x13 glass baking pan with shortening or cooking spray.

2. In large bowl, toss apples, peaches and granulated sugar. Pour into baking dish. In same bowl, mix oats, brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly Stir in pecans. Sprinkle over fruit.

3. Bake 30 minutes or until topping is golden and fruit is teander. Cool 15 minutes. Serve warm.

Recipe source: Betty Crocker Fall Baking Magazine

Pumpkin Chocolate Chip Cookies

WOW!!! Light, fluffy, moist, delicious! These cookies are fantastic. I have never seen a cookie recipe with so many eggs in it! I was definitely curious as to how they would turn out. I am now definitely in love with them.

Pumpkin Chocolate Chip Cookies

Ingredients:

3/4 cup granulated sugar

3/4 cup brown sugar

3 1/2 teaspoons pumpkin pie spice

1 1/2 cups pumpkin, canned

3/4 cup oil

7 eggs

2 teaspoons baking soda
2 teaspoons baking powder

3/4 teaspoon salt

4 1/2 cups flour

1 1/2 cups chocolate chips (I added a few more) :)

1 1/4 cups walnuts, chopped (optional)

Directions:

Preheat oven to 350. In a large mixer bowl mix together sugars, pumpkin pie spice, pumpkin, oil, and eggs until well blended. In a separate bowl, blend baking soda, baking powder, salt, and flour; combine with pumpkin mix. Mix together until well blended, then add chocolate chips and walnuts. Drop by spoonfuls on a cookie sheet lined with wax paper or a well-greased pan. Bake for 8 minutes. Makes 5 dozen cookies.

Note: I used fresh pumpkin that I had pureed instead of canned so my cookies will probably be lighter in color than when using canned pumpkin.

Recipe Source: Lion House Cookbook

Fancy Spaghetti Squash

I love when people donate their fresh garden vegetables to my kitchen. I love the fresh vegetable and the challenge of making something new with it. My sister in law gave us a spaghetti squash to use recently. We really enjoyed this recipe. My hubs is not a fan of the squash family, and he even conceded that it was a good side dish. I think this is a fantastic

dish for a fall dinner.

Ingredients:

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Directions:

1. Preheat oven to 350 degrees. Lightly grease a baking sheet

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Recipe source: Allrecipes.com

Blackberry Cream Pie

Incredible! Wonderful! Tantalize the Taste buds Good! This pie is a new version of a previously posted favorite. This is our favorite pie recipe with a new twist. Blackberries! Here in Oregon there are tons of wild blackberries to pick along the walking trails. There nothing better than free fresh blackberries to make this pie! I could eat this pie all by myself. Not even joking.

Ingredients:

1 baked pie crust

1 cup milk

1/4 cup flour

1 cup sugar, divided

1/4 teaspoon salt

2 egg yolks, beaten

1 teaspoon vanilla

1 cup whipping cream

2 cups fresh blackberries

1/3 cup water

2 tablespoons cornstarch

Directions:

Prepare and bake a single pie crust shell. Set aside.

In a medium saucepan, combine flour, 1/2 cup sugar, and the salt; stir to mix well. Add 2-3 tablespoons milk to sugar/flour and stir to create a smooth paste. Add remaining milk and stir to blend. Over medium heat, stirring constantly, cook pudding mixture until it begins to bubble; continue to cook 1 additional minute (mixture will be thick). Stirring egg yolks constantly, spoon a small amount of pudding into beaten egg yolks. Pour egg yolks into saucepan and stir well to mix. Return pan to heat and continue to cook until mixture thickens (very thick) do not allow to bubble. Remove from heat and stir in vanilla. Cool pudding.

Whip cream until stiff peaks form. Fold whipped cream into the cool pudding mixture. Spoon this mixture into the baked pie shell. Cover and chill pie for at least 1 hour to partially set.

In a medium saucepan, crush berries with a potato masher. (So I actually do it with my fingers because I take out the middle white part of the blackberry. I don't care to have those in the pie. Then I mash out the rest of the clumps with a masher if needed.) Add 1/2 cup sugar, cornstarch, and water; mix well. Over medium heat, stirring, bring berries to a boil (berry glaze will be clear and thickened). Remove from heat and cool. Spoon berry glaze over pudding in pie shell. Refrigerate 2 hours to overnight to set. Garnish with an additional dollop of whipped cream or berries as desired. Enjoy!